Smokey Grilled Shrimp

MMMM! I wanted a quick fix lunch today, since it was already after 1:30 when I thought about lunch! (Sidenote: It's nice that I actually "forgot" to eat till then - I've never been one to "forget" to eat!) This recipe was a very quick fix. About 10 minutes start to finish. I only had 1/2 lb of shrimp, but otherwise, all ingredients are exactly as Bree @ skinnymommy.com listed. Oh, and because I don't get the grill going for just one food, I made this on the stovetop.

I calculated that each of the 3 servings has 2 original Weight Watchers Points.

I give this one 5 stars!!

Smokey Grilled Shrimp

3/4lb jumbo shrimp
1/4 cup organic ketchup (I didn't have organic, so I used the regular stuff)
1 tsp smoked paprika
1 TBs worchestershire sauce
1 tsp apple cidar vinegar
1 TBS agave
Salt
Pepper

Peel and devein the shrimp and season with s+p. Heat a grill or grill pan sprayed with organic non-stick to medium-high. Stir together the remaining ingredients and then start to grill the shrimp “painting” on the sauce on both sides. Grill about five minutes total, turning once.

Tex Mex Beans and Rice Casserole

My grandson, O, who is going on 4, stayed over last night. We had a blast!! This afternoon we went to see the movie "Chimpanzee". I highly recommend it!!! After the movie, we walked around the mall a bit, went to the play area, then took a ride on the carousel. He's still afraid to ride the horses, so we rode in one of the carriages, but he says that "next time, he'll ride a horse that doesn't go up and down, and his mom has to ride on the horse next to him!" To me it seems a little strange that he's afraid of them - I could never keep his big sisters off of the horses, even when they were younger than he is now!

Anyway, he had asked earlier yesterday what we were going to have for dinner. The answer was a new recipe, Tex Mex Bean and Rice Casserole. It's another one from my "low fat good cooking" group. It was pretty good, but next time I'll add some stuff, either another can of pinto beans or some precooked chicken breast, and a whole bunch of chopped veggies.

Tex Mex Bean and Rice Casserole

2 c cooked brown rice
1/4 c fat-free, cholesterol-free egg substitute
1 1/2 c picante sauce
1 c reduced-fat cheddar cheese, shredded
1 can pinto beans, drained (15 oz)
1/4 t chili powder

Heat oven to 350 degrees. Spray square casserole dish with
nonstick cooking spray. Mix rice, egg substitute, 1/2 cup
picante sauce and 1/2 cup cheese and press in bottom of baking
dish. Mix beans, remaining 1-cup picante sauce and spoon over
rice mixture. Sprinkle with remaining cheese and the chili
powder. Bake uncovered for 30-35 minutes or until cheese is
melted. Let stand for 5 minutes before serving.

Makes 8 servings.

Nutritional information: 256 calories, 3 g fat, 11 g protein,
47 g carbohydrates, 3 mg cholesterol, 677 mg sodium, 3 g fiber.